27-Minute Coconut Cream Cheese Cookies – Best Soft, Chewy & Tropical

Soft, Chewy Cookies with Tropical Coconut and Tangy Cream Cheese

Oh, these Coconut Cream Cheese Cookies are something special. They’re soft, slightly chewy, rich with creamy tang, and bursting with toasty coconut in every bite. Think classic cookie comfort meets island vibes—and the result is pure cookie bliss. 🥥🍪🧀

If you’re craving a next-level cookie that’s both indulgent and unique, this one’s a must-bake. Don’t forget to subscribe to our email list for more dreamy desserts like this!

Coconut Cream Cheese Cookies Recipe Overview

The secret to these cookies? Cream cheese. It adds incredible softness and subtle tang, perfectly complementing the sweetness of brown sugar and the nutty flavor of toasted coconut. These cookies stay moist for days and are just the right balance of crispy edges and soft centers.

• Taste: Sweet, nutty, and slightly tangy
• Texture: Soft, chewy, tender inside with a little coconut crunch
• Time: Under 30 minutes from start to finish
• Perfect for: Tropical vibes, cookie swaps, coconut lovers

Ingredients List

• 2 cups + 3 tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 tbsp (1.5 sticks) unsalted butter, melted & cooled
• 5–6 oz cream cheese, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 cups toasted coconut (unsweetened or sweetened—your call!)

Necessary Tools for Preparation

• Large mixing bowl
• Hand or stand mixer
• Measuring cups and spoons
• Cookie scoop
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Step-by-Step Instructions

1. Toast the Coconut (Optional but Recommended)
   Spread coconut on a baking sheet and toast at 325°F (165°C) for 5–7 minutes, stirring once or twice, until golden and fragrant. Let cool.
2. Prep the Dough
   In a large bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream the Sugars, Butter, and Cream Cheese
   In a separate bowl, beat melted butter, cream cheese, brown sugar, and granulated sugar until smooth and creamy. Mix in vanilla extract.
4. Combine Wet and Dry
   Add the dry ingredients to the wet and mix until just combined. Fold in the toasted coconut evenly.
5. Scoop and Chill (Optional)
   Scoop dough into 1.5-tablespoon balls and place on lined baking sheets. Chill for 20–30 minutes for puffier cookies (optional).
6. Bake
   Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden and centers look just set. Let cool on the pan for 5 minutes, then transfer to a rack.

Tips for Perfecting the Coconut Cream Cheese Cookies Recipe

• Don’t skip toasting the coconut—it intensifies the flavor and adds a lovely crunch.
• If your cream cheese is cold, microwave it for 10 seconds at a time until soft.
• Want extra coconut flavor? Add 1/2 tsp coconut extract.
• Sprinkle with sea salt before baking for a sweet-salty finish.

What to Serve With It

These cookies are dreamy with:

• A cold glass of almond milk
• Hot coffee or coconut-flavored tea
• A side of pineapple slices for tropical flair

Storage Instructions

• Room Temp: Store in an airtight container for up to 5 days.
• Freezer: Freeze dough balls or baked cookies for up to 2 months. Thaw at room temp or bake from frozen, adding 1–2 minutes.

General Information Coconut Cream Cheese Cookies

• Occasions: Holiday platters, bake sales, after-school treats
• Texture Lovers: These are perfect if you love chewy cookies with a little crunch
• Customization: Add mini chocolate chips or chopped macadamia nuts for a fun twist

FAQ

Can I use sweetened coconut?
Yes! The cookies will be a bit sweeter, but still delicious.

Do I have to chill the dough?
No, but chilling helps prevent spreading and gives thicker cookies.

Can I make these gluten-free?
Absolutely—use a 1:1 gluten-free flour blend.

What type of cream cheese is best?
Full-fat block-style cream cheese works best for structure and flavor.

Conclusion

These Coconut Cream Cheese Cookies are the perfect treat when you want a cookie that’s soft, sweet, and a little extra. That toasted coconut crunch and creamy richness will have everyone reaching for seconds!

Tried them? Don’t forget to share a photo on Pinterest @poulefrecipe or in the comments!

You’ll Also Love:

• Chewy Coconut Macaroons
• Lemon Cream Cheese Cookies
• Tropical Pineapple Coconut Bars

Coconut Cream Cheese Cookies

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• Author: Poulef
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft and chewy with rich cream cheese and crunchy toasted coconut, these Coconut Cream Cheese Cookies are the ultimate tropical-inspired treat.

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Ingredients

Scale 1x2x3x

• 2 cups + 3 tbsp all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 12 tbsp unsalted butter, melted and cooled

• 5–6 oz cream cheese, softened

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 tsp vanilla extract

• 2 cups toasted coconut

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Instructions

• Toast coconut at 325°F for 5–7 min. Let cool.

• Mix flour, baking soda, and salt in a bowl.

• In another bowl, beat butter, cream cheese, and sugars. Add vanilla.

• Combine wet and dry ingredients. Fold in coconut.

• Scoop dough, chill if desired.

• Bake at 350°F for 10–12 min. Cool on pan 5 min, then transfer to rack.

Notes

Chilling helps with thickness. Add chocolate chips or nuts for variety. Use full-fat cream cheese for best results.

• Prep Time: 15
• Cook Time: 12
• Category: Dessert
• Method: Baking
• Cuisine: American

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